Strawberry Pudding Soufflés (Paleo)

Did you know making soufflés isn’t difficult? They seem really intimidating, and I think it’s because when a door slams on a cartoon where someone’s baking, there’s a soufflé in the oven that sinks in the middle.


We’re basically trained from a young age to fear these things! If you feel alright working with egg whites, then these are a cinch and they only took about 35-40 minutes from start to finish.

Ingredients:

• 18 ounces fresh or frozen (and thawed) strawberries
• 4 teaspoons fresh lemon juice
• 5 egg whites, divided (store 2 together and 3 together if you crack the eggs all at once)
• 6 Tablespoons raw honey, divided

Directions:

1. Preheat the oven to 350 degrees F and gather some ramekins (large ones) and place them on a cookie sheet.
2. Puree the strawberries in a food processor or blender. Strain out the seeds.
3. Put strawberries in the bowl of a stand mixer with the lemon juice, 2 egg whites, and 3 Tablespoons of honey. Beat on medium-high speed for 10-15 minutes or until the mixture is very light and frothy and almost fills the bowl.
4. Meanwhile, beat the other three egg whites in a separate bowl until it begins to get frothy. While beating, slowly add in the honey and beat until the whites form stiff peaks.
5. ...................

For the full step please clink the link : https://www.perrysplate.com

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